Carrots with orange, cumin seeds and honey
- 1/2 tsp cumin seeds
- 450g Chantenay carrots
- 25g butter
- 1 small orange, juice and half the zest
- 2 tsp clear honey
Toss the cumin seeds in a frying pan over a low heat for a few seconds until they release an aroma. Put in a bowl and set aside.
Cut the tops off the carrots with a knife and cut into halves or quarters, depending on their size. Put in a pan with the butter, orange juice and orange zest plus enough water to almost cover the mixture. Cover the pan with a lid and cook gently on a medium heat for 10 minutes.
Add 2 tsp clear honey and stir with a wooden spoon. Continue to cook, uncovered, until almost all the liquid has evaporated and the carrots are tender. Stir in the cumin seeds to serve.